Asian-Inspired High Fiber Lubhcwo
A delicious and heart-healthy Asian-inspired dish packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup brown rice noodles
- 1 tablespoon sesame oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 block tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
Cook brown rice noodles according to package instructions. Drain and set aside.
In a large skillet, heat sesame oil over medium heat. Add onion and garlic, sauté until fragrant.
Add red bell pepper, snap peas, and tofu to the skillet. Cook until vegetables are tender and tofu is lightly browned.
In a small bowl, mix soy sauce, rice vinegar, and sriracha sauce. Pour over the tofu and vegetables in the skillet.
Add cooked noodles to the skillet and toss everything together until well combined.
Remove from heat and sprinkle with sesame seeds. Serve hot, garnished with fresh cilantro.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |